Abstract
Abstract The Chato Murciano pig is an autochthonous breed genetically adapted to the south-east of Spain local conditions and extensive production system. In this work we aimed to compare the quality of the carcass and meat of this local breed and its crosses in outdoor rearing conditions. Samples were taken from the longissimus lumbar muscle of 38 pigs, belonging to three different groups, Chato Murciano (CH), Chato Murciano crossed with Iberian (CH × IB) and Chato Murciano crossed with Large White (CH × LW). The pH values measured at 24 h postmortem were within the normal range. The levels of intramuscular fat were 10.47% for CH, 8.97% for CH × IB, and 11.17% for CH × LW. The CH × LW group showed the highest weights for the most valuable meat cuts. The meat of the Chato Murciano pig and its crosses revealed high levels of iron, copper and phosphorus, and low levels of calcium and sodium.
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